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Effect of Preparation Conditions on Release of Selected Volatiles in Tea Headspace
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Section:Abstract
The release of volatile compounds from infused tea was monitored using on-line atmospheric pressure chemical ionization (APCI) mass spectrometry. Assignment of the APCI ions to particular compounds was achieved using gas chromatography of tea headspace with dual electron ionization and APCI-MS detectors. Six ions in the APCI spectrum could be assigned to individual compounds, five ions were associated with isobaric compounds (e.g., 2- and 3-methylbutanal and pentanal) or stereoisomers (e.g., heptenals or heptadienals), and a further four ions monitored were identified compounds but with some unknown impurities. Reproducibility of infusion preparation and the analytical system was good with percentage variation values generally below 5%. The analysis was used to study the effect of infusion and holding temperatures on the volatile profile of tea headspace samples, and this was found to be compound-dependent. Both the extraction of volatiles from leaf tea and the release of volatiles into the headspace play a role in creating the aroma profile that the consumer experiences.
Keywords: Infusion; partition; time; temperature; orthonasal signal
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History
- Published In Issue February 21, 2007
- Received for review September 17, 2006. Revised manuscript received December 4, 2006. Accepted December 7, 2006. This work was supported by Unilever Corporate research through a BBSRC CASE Studentship.
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